Pease Pudding and Ham Roll, London Market Style
Thickly sliced boiled ham and velvety, buttery pease pudding piled generously inside a floury soft white roll with spicy English mustard.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •medium saucepan
- •potato masher
- •sieve
- •bread knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 14 g
- carbs
- 52 g
- fibre
- 9 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Rinse the yellow split peas thoroughly in a sieve under cold running water.
- 2
Place the split peas, halved onion, bay leaf, and water into a medium saucepan.
- 3
Bring the liquid to a boil over medium-high heat on the hob.
- 4
Reduce the heat to low, cover with a lid, and simmer for 40 minutes until very soft.
- 5
Drain any excess liquid, then discard the onion and bay leaf.
- 6
Add 30 g unsalted butter and white pepper to the peas.
- 7
Mash vigorously with a potato masher until thick and smooth.
- 8
Slice open the soft white rolls and butter both cut sides generously with salted butter.
- 9
Spread a layer of English mustard onto the bottom half of each roll.
- 10
Spoon a thick mound of warm pease pudding over the mustard.
- 11
Top with thick slices of boiled ham, close the rolls, and serve immediately.
Chef's tips
For the smoothest pease pudding, mash the peas whilst they are piping hot so the butter emulsifies completely. If the pease pudding thickens too much as it cools, stir in a splash of warm ham stock or hot water to restore its creamy texture.
Ingredient substitutions
- cooked boiled gammon ham → roast pork slices or thick salt beef
- yellow split peas → canned marrowfat peas (drained and mashed)
Storage
Keep leftover pease pudding and sliced ham in separate airtight containers in the fridge for up to 3 days.
Reheating
Reheat the pease pudding gently in a saucepan over low heat with a splash of water, stirring until piping hot.
Common mistakes to avoid
- •Using green split peas instead of yellow split peas, which ruins the traditional golden appearance and flavour.
- •Over-thinning the pease pudding with excess water so that it makes the bread roll soggy.
- •Slicing the ham too thinly; market-style rolls require substantial, hand-carved thick slices.
Serving suggestions
Cooked Pease Pudding and Ham Roll, London Market Style?
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